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Assignment 3, Continued - 14239_224
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Assignment 3, Continued - 14239_226
3-26. The  operating  goal  for  the snack  bar  is  established  by what individual? 1. The  ship’s  store  officer 2. The  supply  officer 3. The  commanding  officer 4. The  snack  bar  operator In  answering  question  3-27, refer  to  the  information  in  the following  paragraph. You  are  determining  the  selling  price for ice cream in the snack bar. The cost of selling the ice cream is $1.20. The  desired  profit  margin  for the snack bar is 35%. 3-27. What should the selling price for the ice cream be? 1. $1.85 2. $1.70 3. $1.65 4. $1.60 3-28. The  Production  Record,  NAVSUP Form  241,  is  maintained  to determine  the  cost  per  portion of  those  items  manufactured  in the snack bar. What  individual maintains  the  NAVSUP  Form  241? 1. The  office  recordskeeper 2. The  cash  collection  agent 3. The  leading  Ship’s Serviceman 4. The  snack  bar  operator 3-29. How  often  will  the  ship’s  store officer check the NAVSUP Form 241? 1. Every  time  inventory  is taken in the snack bar 2. Each  accounting  period 3. Monthly 4. Weekly 3-30. The value of retail items sold in the snack bar must be computed  at  what  minimum frequency? 3-31. All  cash  collected  from  the snack bar is included and recorded  with  the  sales  from the retail store. 1. True 2. False 3-32. When the snack bar is operated by more than one person, how often  will  cash  be  collected? 1. At the end of each accounting  period 2. Monthly 3. At the end of each shift 4. Twice  weekly 3-33. How often should a representative  from  the  medical department  aboard  ship  inspect the snack bar for sanitation and  cleanliness? 1. Once every 2 weeks 2. Daily 3. Monthly 4. Weekly 3-34. Once the operator of the snack bar receives his or her initial physical  examination,  how  often thereafter is he or she required  to  receive  another physical? 1. Annually 2. Every 6 months 3. Each  accounting  period 4. Monthly 3-35. Utensils  used  for  serving  ice cream  or  frozen  desserts  must be kept in running water or water  maintained  at  what temperature  in  between servings? 1. 200°F 2. 180°F 3. 160°F 4. 130°F 1. Each  accounting  period 2. Monthly or as required 3. Weekly 4. Daily 25

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